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2012

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Food Hydrocolloids

4

"Functionality of egg white proteins as affected by high intensity ultrasound" (2012) Arzeni, C.; Pérez, O.E.; Pilosof, A.M.R. Food Hydrocolloids. 29(2):308-316

"Hydroxypropylmethylcellulose-β-lactoglobulin mixtures at the oil-water interface. Bulk, interfacial and emulsification behavior as affected by pH" (2012) Camino, N.A.; Sanchez, C.C.; Rodríguez Patino, J.M.; Pilosof, A.M.R. Food Hydrocolloids. 27(2):464-474

"Relative viscoelasticity of soy protein hydrolysate and polysaccharides mixtures at cooling conditions analyzed by response surface methodology" (2012) Martínez, K.D.; Pilosof, A.M.R. Food Hydrocolloids. 26(1):318-322

"Rheological performance of pectin-enriched products isolated from red beet (Beta vulgaris L. var. conditiva) through alkaline and enzymatic treatments" (2012) Fissore, E.N.; Rojas, A.M.; Gerschenson, L.N. Food Hydrocolloids. 26(1):249-260

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